Pesto potato salad

6 servings Prep: 15 mins, Cooking: 4 hrs
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By Food24 January 30 2015
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Ingredients (7)

1 kg baby potatoes — scrubbed
375 ml fresh basil
1 tsp garlic — cloves, chopped
50 g pine nuts
1 cup parmesan cheese — grated
80 - 100 ml fresh chillies — 573
salt and freshly ground black pepper
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Wash the potatoes and put them in a pot with water. Bring to the boil and boil for 10 minutes the pot into the Wonderbag™ and seal tightly. Set aside for 4 hours or overnight. Remove from the bag and drain. Put the basil, garlic, pine nuts and Parmesan in a food processor and pulse twice. With the machine running, add in the olive oil to form a smooth paste. Season with salt and pepper. Cut the potatoes in half and mix with the pesto while still warm. Season well and serve.

Reprinted with permission of Electricity Smart.

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